High Protein Blueberry Cottage Cheese Bake
This high protein blueberry cottage cheese bake is ridiculously easy – 10 minutes of prep, 45 minutes total, and you get a golden, puffy bake with 35g protein per serving. No protein powder. Perfect for meal prep.
Equipment
- Food processor or high-speed blender
- 8x8 or 9x9 Baking Dish
- Whisk
- Microplane
Ingredients
- 2 cups full-fat cottage cheese
- 4 large eggs
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/4 cup cassava flour or oat flour
- 1 1/2 cups fresh or frozen blueberries
- 1 lemon, zested
Instructions
- Preheat oven to 350°F. Grease an 8x8 or 9x9 baking dish with butter or neutral oil.
- In a food processor or high-speed blender, blend the cottage cheese until completely smooth (45-60 seconds). Scrape down sides once.
- In a large bowl, whisk together the blended cottage cheese, eggs, maple syrup, vanilla, and lemon zest until smooth.
- Sprinkle the flour over the batter and whisk until just combined – a few small lumps are fine. Do not over-mix.
- Gently fold in the blueberries with a spatula. If using frozen, fold them in straight from the freezer.
- Pour the batter into the prepared dish and smooth the top. Bake for 30-35 minutes, until the center is set and the edges are golden brown. A toothpick inserted in the center should come out mostly clean.
- Let cool in the pan for at least 10 minutes before slicing and serving. The texture sets as it rests.
Notes
Blend the cottage cheese for a full 45-60 seconds until smooth – this prevents a grainy texture. Use room temperature eggs for a better rise. Don't skip the lemon zest; it adds brightness. Let the bake cool 10 minutes before slicing for clean cuts. Store in fridge for up to 5 days or freeze individual slices.